Pour jarred meat sauce and these 2 ingredients over uncooked rigatoni pasta into a baking pan for a hearty supper that people always return to

This oven-baked 4-ingredient Amish-style rigatoni bake is the kind of hearty, no-fuss supper that keeps everyone coming back for seconds. It’s built on a very simple Amish casserole idea: pour everything right over the dry pasta in one pan and let the oven do the work. Using jarred meat sauce, a splash of water, and a cozy blanket of shredded mozzarella, you get a comforting, stick-to-your-ribs meal with hardly any dishes and no boiling pasta ahead of time.

Serve this rigatoni bake straight from the oven with a simple green salad and some garlic bread or buttered toast to scoop up the extra sauce. A side of steamed green beans or corn fits right in with that farmhouse feel. For family nights, I like to set out a little bowl of grated Parmesan and red pepper flakes so everyone can dress up their own plate just the way they like it.

Servings: 6

1 pound uncooked rigatoni pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan.

Pour the uncooked rigatoni pasta evenly into the bottom of the prepared baking pan, spreading it into an even layer so it cooks uniformly.

In a large bowl or measuring pitcher, stir together the jarred meat sauce and the water until well combined. This extra liquid helps the dry rigatoni cook up tender in the oven.

Slowly pour the meat sauce mixture over the uncooked rigatoni in the baking pan, making sure to cover all the pasta. Use a spoon to gently nudge any exposed pieces of pasta down into the sauce so everything is coated.

Cover the baking pan tightly with aluminum foil, making sure to seal the edges well so the steam stays in and cooks the pasta.

Bake the covered rigatoni for 40 to 45 minutes, until the pasta is just tender when you test a piece from the center of the pan.

Carefully remove the foil (watch out for hot steam), then sprinkle the shredded mozzarella cheese evenly over the top of the hot pasta and sauce.

Return the pan to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.

Let the rigatoni bake rest for about 5 to 10 minutes before serving so it can set up a bit and is easier to scoop. Serve warm, straight from the pan.

For picky eaters, you can use a mild, smooth meat sauce without chunks or add a little extra water if you want the pasta very soft. If your family likes things extra cheesy, stir 1 cup of shredded mozzarella right into the dry pasta before pouring on the sauce, then add the remaining cheese on top. To sneak in some veggies, scatter 1 to 2 cups of frozen peas, corn, or mixed vegetables over the dry rigatoni before adding the sauce mixture—no need to thaw first. If you prefer a creamier bake, stir 1/2 cup of heavy cream or half-and-half into the meat sauce and water mixture before pouring it over the pasta. For a bit more Amish-style farmhouse flavor, sprinkle the top with a handful of crushed butter crackers or plain breadcrumbs along with the cheese for a lightly crisp topping. You can also swap mozzarella for a blend like Italian cheese mix or add a little Parmesan on top for extra flavor. If your oven runs hot or the top browns too quickly, just lay the foil loosely back over the pan for the last few minutes of baking.